1. . Non-beverage product is:
(A) juice
(B) Water
(C) Tea
(D) Pepsi
2. . Excluding fat, water composes approximately in human body:
(A) 60%
(B) 80%
(C) 70%
(D) 90%
3. . Health Authorities have suggested daily water intake:
(A) Five glasses
(B) Eight glasses
(C) Seven glasses
(D) Six glasses
4. . Commonly alcohol present in alcoholic beverages:
(A) Hexane
(B) Methanol
(C) Ether
(D) Ethanol
5. . Ethanol formula is:
(A) C4H10OH
(B) CH3CH2OH
(C) C4H10O5
(D) C5OH2
6. . Alcohol present in alcoholic beverage is:
(A) 5%
(B) 0.5%
(C) 4.5%
(D) 5.5%
7. . Other than soft drink is:
(A) Wine
(B) Juice
(C) Whey
(D) Milk
8. . Beverages that are served as hot are:
(A) Soft beverage
(B) Energy beverage
(C) Hot beverage
(D) Alcohol beverage
9. . Syrup concentration for canning should be:
(A) 60%
(B) 68%
(C) 70%
(D) 78%
10. . Sauce is a French word taken from Latin word:
(A) Falsa
(B) Salsa
(C) Klasa
(D) Nalsa
11. . The thickened and flavored liquid created by boiling:
(A) Sauce
(B) Juice
(C) Halwa
(D) Jam
12. . Pickling is the process of fermentation:
(A) Aerobic
(B) Anaerobic
(C) Oxidative
(D) Reductive
13. . The good appetizer food is:
(A) Juice
(B) Pickle
(C) Tea
(D) Jam
14. . Acid in finished pickle should not be less than %:
(A) 2%
(B) 1%
(C) 3%
(D) 4%
15. . Pickled fruits and vegetable should be completely immersed in:
(A) Water
(B) Sauce
(C) Juice
(D) Edible oil
16. . Raw material for pickling should be:
(A) Ripe
(B) Spoiled
(C) Deteriorated
(D) Unripe
17. . Commercially vinegar is prepared from:
(A) Succinic acid
(B) Butyric acid
(C) Acetic acid
(D) Sulfuric acid
18. . Wild yeast can be stopped by using acetic acid:
(A) 0%
(B) 0.5%
(C) 1.5%
(D) 1%
19. . The word Soup comes from French word:
(A) Foam
(B) Brith
(C) Broth
(D) Born
20. . Combination of vegetables and meat is:
(A) Pickle
(B) Jelly
(C) Beverage
(D) Soup